Charred Carrots with Tahini and Pomegranate
Ingredients
- 1½ poundscarrots
- 3 tablespoonolive oil
- ¼ cuptahini
- 1lemon
- 2garlic clove
- 3 tablespoonwater
- ·salt
- ·black pepper
- ½ cuppomegranate seeds
- ¼ cupfresh parsley
Prep
- 01
Scrub and trim 1.5 pounds carrots; halve lengthwise if thick.
- 02
Juice 1 lemon and mince 2 garlic cloves.
- 03
Roughly chop 1/4 cup fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the carrots in a single layer and cook for 5–7 minutes per side until deeply browned and tender. Season with salt and pepper. Transfer to a serving plate.
- 02
In a small bowl, whisk together tahini, 1 tablespoon lemon juice, minced garlic, 3 tablespoons water, and a pinch of salt until smooth and pourable; thin with more water if needed.
- 03
Drizzle the warm carrots with tahini sauce. Top with pomegranate seeds, chopped parsley, and a final drizzle of olive oil. Serve immediately.
Spice Tips
For warmth, sprinkle with sumac or a pinch of smoked paprika before serving. A small dash of cayenne in the tahini sauce adds subtle heat. Fresh mint can replace or join the parsley for a brighter finish.
Tahini sauce can be made up to 1 day ahead and stored in the refrigerator; drizzle over warm or room-temperature carrots. For a grain-based meal, serve alongside couscous or rice.